Address: The Sun Inn, Grange Road, Felmersham, Bedfordshire, MK43 7EU
Instagram: @thesunfelmersham Website: www.thesunfelmersham.com
“The Sun Inn, a rural Bedfordshire pub set to be a foodie favourite… two boutique bedrooms, seasonal menu and friendly service at this village inn in Felmersham will leave you beaming.” The Times
This thatched-roofed free house in the riverside village of Felmersham is ridiculously pretty and was revamped last year by two local couples… is one the best British pubs for a winter weekend.” Financial Times
An historic rural pub, with traditional inn, charming original features and interior-magazine worthy ensuite bedrooms, The Sun Inn is more than a stopover; it’s a destination in its own right. The 17th century thatched roof pub is in the chocolate box pretty village of Felmersham, deep in the Bedfordshire countryside and offers the warmth of traditional hospitality with great food that is home-reared and locally produced.
Less than an hour from London Kings Cross, The Sun is a quintessentially British Free House and an ideal base for long country walks, a deep and restorative soak in the freestanding copper bath and the evening spent by the fire on winter nights.
Part of Wild Berry Farm, a 350-acre farm producing native and rare-breed, grass-fed Hereford beef, pork, Boer goats and poultry including bronze turkeys and duck, the new Farmers’ Grill menu is as close to farm to fork as can be. The farmland where the livestock live year-round, boasts lush river meadows, species-rich grassland, woodlands and lakes and is a haven for birds and wildlife, while the pub menu also supports many local businesses, including other farmers and estates, sourcing produce and game such as venison, pheasant and partridge, locally.
Focusing on a seasonal, home-reared menu, the aim is to serve the best food and drink in a casual, friendly environment without pretension. In the kitchen is Head Chef and landlord, Pete Pestell, whose new Farmers’ Grill menu includes dishes such as Whipped Cod’s Roe with Duck Egg and Game Chips (£12); Curried Kid Goat Offal with Lentils and Fermented Chilli (£13); Beets and Burrata with Vinaigrette (£13) and for dessert, Sticky Toffee Pudding with Clotted Cream (£9) and Figs, Ricotta, Honey and Almonds (£9).
The new Farmers’ Grill menu launches on 27th October, with the bar open from Tuesday late afternoon until Sunday, and the dining room serves food from Thursday evening to Sunday lunch.
